CD Skripsi

Pengaruh Penambahan Tepung Bayam Merah (Amaranthus Tricolor L) Pada Makaroni Udang Rebon (Acetes Sp.) Terhadap Penerimaan Konsumen

---

ABSTRACT
This study aimed to observe the effect of addition of red spinach flour on the
consumer acceptance to rebon shrimp macaroni and to determine the best
formulation for red spinach addition, so that it can be used as a natural color in
rebon shrimp macaroni products. This research was conducted in August-
September 2020 at the Laboratory of Fisheries Product Technology and Chemical
Laboratory of Fisheries Products, Faculty of Fisheries and Marine, at the Riau
University Pekanbaru. The method used was an experimental with 4 levels of
treatment for the addition of red spinach flour, namely: 0 g (control), 100 gs, 200
gs, and 300 gs, and repeated 3 times. The parameters observed were organoleptic
tests includes appearance, odor, texture and taste. Furthermore, the proximate test
includes moisture, protein, fat, and ash content. The results showed that the
addition of 100 gs of red spinach flour was the best treatment, indicated by the
highest consumer acceptance rate of 91.56%, and characterized by slightly
spinach tasted. The product was containing moisture of 9.98%, an ash of 1.57%, a
fat of 0.13% and a protein of 12.67%.
Keywords: Macaroni, rebon shrimp, red spinach flour
1)Student of the Faculty of Fisheries and Marine Riau University
2)Lecturer of the Faculty of Fisheries and Marine Riau University

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

04 04. 121 (0002)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

04 04. 121 (0002)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar